This recipe for Brown Butter Parsnip Soup in a soup maker has a rich, creamy base of brown butter and heavy whipping cream. Add parsnips, shallots, and the perfect balance of marjoram and sage for a delicious, decadent soup.
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Kitchen Gear Needed to Make Brown Butter Parsnip Soup [in Soup Maker]
In addition to the usual basic equipment for this recipe, you will need a sauce pan to melt and cook the butter in before adding it to the soup maker.
Want more recipes for the Ninja blender and soup maker? Check out this post: 9 Healthy Ninja Soup Maker Recipes!
Ingredients and Substitutions for Making Brown Butter Parsnip Soup in a Soup Maker
Have these items handy, along with all other ingredients listed in the recipe below, so you can whip up a batch of Brown Butter Parsnip Soup in soup maker in no time.
Unsalted Butter I prefer to use unsalted butter in recipes, because it’s easy to over-salt a dish. And once you’ve put the salt in the recipe, you can’t really remove it. It’s best to just add salt according to your taste at the end. Also, my experience is that unsalted butter browns better than salted.
Shallots I prefer the taste of shallots in this recipe, but if you like, you could substitute about 1/4 to 1/2 a cup of white or yellow onion.
Parsnips Parsnips are often only available seasonally (fall to spring) in most grocery stores, but check your favorite organic grocer in the off-season. I’ve found that stores like Natural Grocers will sometimes carry them year-round. But for the best parsnips, hit your local farmer’s market in the fall.
Vegetable Broth I have to say that when choosing a broth for parsnip soup, anything goes. I’ve used mushroom broth, several different brands of vegetable broth (they all taste different), and chicken flavored vegan broth in this recipe and it all tastes good. So, I suggest choosing your favorite broth, or use whatever you have on hand.
Heavy Whipping Cream I prefer the texture and consistency that heavy whipping cream gives this soup. I haven’t tried it, but I think you could substitute half-and-half or even a non-dairy milk in the recipe.
Seasonings I use marjoram, sage, salt, and pepper in the recipe below, because I think the marjoram and sage are a great compliment to the brown butter. But feel free to use your favorite herbs in place of the sage and marjoram.
Tips for Making Brown Butter Parsnip Soup in Soup Maker
How do I “brown” butter? Cut the butter into small pieces and place in the sauce pan. Melt over medium heat. Low heat will work, too, but will take longer for the butter to brown. Once it’s melted, the butter will bubble for several minutes as it continues to cook. The bubbles will eventually disappear and the milk solids will begin to brown. You can turn the heat down to low at this point if you are worried it will burn. Continue cooking the butter until it begins to smell “toasted” with a slight nutty aroma. Cook for a few more minutes, then remove the pan from the stove and pour the browned butter into the soup maker.
Can I make it vegan or dairy-free? In my opinion, no. In most recipes, you could substitute a plant-based butter and non-dairy milk in for the cow butter and milk to achieve a vegan or dairy-free version. Unfortunately, this recipe requires you to brown the butter. I don’t think you can brown a plant-based butter, so this substitution just won’t work for this particular recipe.
Can I make it low-fat or fat-free? Um, no again. Since the recipe has a base of butter (a lot!) and heavy whipping cream, that means it’s extremely high fat. You could lower the amount of fat by reducing the butter to 1/2 cup and substituting a lower fat milk product, like half-and-half. But the recipe will still have a high fat content.
Recipe for Brown Butter Parsnip Soup [in soup maker]
- 1 cup unsalted butter
- 2 shallots, diced
- 3 cups parsnips, peeled and diced
- 3 cups vegetable broth
- 1 cup heavy whipping cream
- 1/2 tsp dried marjoram
- 1/2 tsp dried sage
- 1/2 tsp salt
- 1/4 tsp white pepper
1. In a small sauce pan or skillet, melt the unsalted butter over medium heat. Cook the butter for 5-7 minutes until the water evaporates and the fat particles begin to brown, and the butter takes on a warm, nutty aroma.
2. While the butter browns, prep the vegetables.
3. Add all the ingredients to the soup maker. Stir before installing the lid.
4. Select the SMOOTH SOUP function, then START.
5. Once the soup is ready, serve immediately.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 489Total Fat 45gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 14gCholesterol 126mgSodium 553mgCarbohydrates 20gFiber 4gSugar 7gProtein 3g
Nutrition information is an approximation and may vary based on the specific ingredients and amounts used when preparing the recipe.
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Brown Butter Parsnip Soup Goes Good With…
Want to make a meal out of it, or some tasty toppings suggestions for your brown butter parsnip soup? Here are a few of my favorites.
Toppings for Brown Butter Parsnip Soup
- Freshly grated parmesan cheese
- Crumbled bacon
- Chopped green onion
- Fresh marjoram
- Oyster crackers
- Chopped fresh chives
What to Serve with Your Brown Butter Parsnip Soup
- Fresh salad
- Your favorite grilled sandwich
- Serve the soup as an appetizer to a larger meal
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